Semolina pie with sour cream
4 servings
180 minutes
Semolina pie with sour cream is a delicate and airy treat deeply rooted in Russian culinary tradition. The semolina soaked in sour cream gives the dough an amazing softness, while the creamy texture reveals a subtle flavor enhanced by the sweetness of sugar and vanilla. In the past, such pies were made in village homes where simple and accessible ingredients turned into aromatic family delights. The pie's uniqueness lies in its simplicity of preparation and versatility: it pairs perfectly with hot tea or milk and can also serve as a base for fruit or chocolate additions. The taste of the pie evokes childhood, comfort, and the warmth of home cooking, while its golden crust tempts you to try another piece.
1
Mix semolina with sour cream and let it swell for 1.5–2 hours.
- Semolina: 1 glass
- Sour cream 20% fat: 1 glass
2
Beat the eggs with sugar and add to the semolina.
- Chicken egg: 3 pieces
- Sugar: 150 g
3
Add cooled melted margarine, salt, slaked soda, and flour. The dough should be liquid.
- Margarine: 75 g
- Salt: to taste
- Baking soda reacted with acid: 0.5 teaspoon
- Wheat flour: 1 glass
4
Pour the batter into the greased mold.
5
Bake for 40 minutes at 180 degrees until golden brown. Check the pie's readiness with a toothpick - if the toothpick comes out dry, the pie is ready.
